Potato
Potatoes have been a basic food in the Andes
for over 7,000 years. During the Incan Empire, the emperor would
store potatoes so that he could distribute them to farmers during
the famines.
They were introduced in Europe by the Spaniards at the beginning of the 16th Century, but it was not until the end of the 18th Century that large-scale cultivation began on the Continent and in Great Britain.
In 1845-46, a parasite attacked vast cultures of potatoes in
Ireland and ended up destroying all crops which resulted in the
Great Potato Famine and a massive exodus of people towards the
United States and Canada.
Potato varieties
Hundreds of potato varieties are cultivated in Quebec. Depending on
the variety, the flesh of the potato can be white, yellow, pink,
red, or blue.
New potatoes
True new potatoes are baby potatoes that are harvested
before they are fully grown. From the moment a potato has to be
stored, it is no longer considered a new potato. Red or white, new
potatoes have a high water and vitamin content. They can be
steamed, boiled, fried or roasted; they do not make good mashed
potatoes.
A fattening vegetable?
And if you think potatoes will make you fat, think
again! It is not the potato; its the butter and the cream you put
on it that adds on the calories. Eat it plain or garnish it with
low fat yogurt, chives and other fresh herbs!
Boiled or steamed potatoes
The ideal varieties of potatoes for boiling or steaming are :
- Chieftain
- Eramosa
- Nordland
- Superior
- Yukon Gold K
Keep in mind that steaming is the method of choice to retain
maximum nutritional value!
Tips and advice :
- For best results in boiling potatoes, we recommend placing the washed and peeled potatoes in a large casserole with two to three centimetres of salt water.
- Cover and boil for 20 to 30 minutes or until they break apart with the touch of a fork.
- Drain immediately to prevent excessive water absorption.
- Add a teaspoon of turmeric to the water to give your potatoes a beautiful yellow colour!
- To steam potatoes, place a wire rack or vegetable steamer on the bottom of a large casserole, add water to steamer-level and bring to a boil. Drop potatoes into the steamer (check water level to make sure it doesn’t boil dry), cover and cook for 30 to 40 minutes or until potatoes break apart at the touch of a fork.
Mashed
potatoes
The ideal varieties for purée are the starchier potatoes like
:
- Goldrush
- Idaho
- Russe
- Yukon Gold
Because they are starchier, they will render smoother, creamier
and tastier mashed potatoes. Their meaty flesh is drier so it
absorbs the butter and milk better.
Tips and advice :
- Potatoes should be cooked until very soft.
- Drain potatoes and mash while still warm.
- Add butter, cream or warm milk to fluff up the purée. It is important that these ingredients be warm when stirred into the potatoes. Some like to add an egg yolk. Do not whip the potatoes too much because they will become sticky.
For jazzier mashed potatoes, why not add ?
- Some Dijon mustard, a little honey and fresh chives.
- Dried tomatoes and capers.
- Roasted red peppers and fresh basil.
- Basil pesto, parsley, sorrel or any other fresh herb you prefer.
Oven-baked
potatoes
The ideal varieties for oven-baking are :
- Chieftain
- Goldrush
- Nordland
- Yukon Gold
Because the flesh of these starchier varieties is drier, it will
better absorb butter, sour cream or any other garnish. Use potatoes
that are approximately the same size to ensure even cooking.
Tips and advice :
- Brush potatoes thoroughly and pierce the skin with a fork.
- Contrary to popular practice, do not wrap potatoes in foil unless you are cooking them on the barbecue. Wrapping your potatoes in foil to cook in the oven will steam the potatoes instead of baking them!
- Place potatoes directly on the oven rack or on a bed of coarse sea salt in a pan.
- Cook at 180° C (350° F) for 45 to 60 minutes, depending on size.
- Once cooked, remove potatoes from the oven and score an "X" on the skin with the tip of a knife. Using your fingers, gently press down on the skin to loosen the flesh of the potato and dress to taste.
French fried
potatoes
The best variety of potatoes for making French fries or
chips are :
- Chieftain
- Eramosa
- Goldrush
- Russet
- Burbank
- Superior
French fries are the pride of many chefs! And we are here to let you in on their secret: twice-fried potatoes that are quite simply extraordinary ?
- Peel and cut potatoes in sticks.
- Soak sticks in cold water for at least 15 minutes. Drain and dry thoroughly.
- Using a deep-fryer, preheat peanut oil to 190° C (375° F). Peanut oil is best because it has a higher smoke point than other oils.
- Put potatoes in fryer basket and lower into the hot oil for a first frying (5 minutes), which makes them soft but not golden.
- Remove basket from fryer, drain potatoes on paper towels. Let stand for 5 minutes.
- Now, they are ready for a second frying. Make sure the oil is back to 190° C (375° C). Place potatoes in fryer basket and lower into the hot oil. Fry for 2 to 3 minutes or until fries are golden and crunchy.
- Remove basket and drain fries on paper towels. Add seasoning while still hot.
*When you know in advance that you will be cooking fries, keep the potatoes in the refrigerator for a week or two. Your fries will taste sweeter.
- Choose firm potatoes that show no sign of sprouting or any green shading.
- Choose the variety according to the use you are making of it: starchier potatoes are better for purées, fries or soup. Firmer potatoes are better for salads and gratins.
- If the potatoes are peeled and not used right away, they should be soaked in slightly salted water or sprinkled with a little lemon juice to prevent the flesh from browning. Prolonged soaking will decrease their nutritional value.
- The potato can be eaten with or without the skin.
- Brush potatoes thoroughly if you are not peeling them.
- Potatoes should always be eaten cooked; you can steam, boil or oven-bake, roast, pan fry, deep-fry or purée.
- To boil potatoes, always use cold water, which will warm the potatoes slowly for more even cooking rather than plunging them in boiling water.
- For beautiful white potatoes, add 15 ml (1 tbsp) of vinegar to the cooking water.
Different varieties of potatoes are available year-round in the
produce section of your local METRO supermarket.
Average in energy, the potato is an excellent source of :
- Potassium
It is a good source of :
- Vitamins C
- B complex
- Magnesium
- Iron
Potato is also very high in fibre.
Much of the potatos nutritional elements are right under the skin.
Whenever possible, it is recommended to eat the skin for maximum
nutritional benefit.
Store potatoes in a cool, dark place with good air circulation. If they are in a plastic bag, be sure to punch a few holes in it or transfer to a paper bag to prevent moisture build up.
New potatoes should be stored in the refrigerator, away from
strong-smelling foods such as onions.
Heat will make the potatoes germinate and shrivel. Potatoes stored
in the refrigerator will become sweet so refrigeration is not
recommended either.